E: Food Engineering & Physical Properties
Studying the Effects of Nucleating Agents on Texture Modification of Puffed Corn-Fish Snack
Version of Record online: 10 JAN 2014
© 2014 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 2, pages E178–E183, February 2014
How to Cite
Shahmohammadi, H. R., Bakar, J., Rahman, R. A. and Adzhan, N. M. (2014), Studying the Effects of Nucleating Agents on Texture Modification of Puffed Corn-Fish Snack. Journal of Food Science, 79: E178–E183. doi: 10.1111/1750-3841.12324
- Issue online: 18 FEB 2014
- Version of Record online: 10 JAN 2014
- Manuscript Accepted: 28 OCT 2013
- Manuscript Received: 12 APR 2013
- Putra Malaysia (UPM)
- Iranian Fisheries Research Organization (IFRO)
- Golfalm Talaei Alborz Co. (Puffish)
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